新丸子屋
This is a junmai kamishibashi from Daishichi, which is highly regarded as the definitive version of the kamishibashi style of sake making. The richness, umami, and acidity blend perfectly with a nice crisp aftertaste. When heated up, it is said to have a delicious taste that will soak into your heart and soul.
Sake rice is Gohyakumangoku, milling ratio is 69% ultra-flat milled rice, and the yeast is in-house cultivated yeast.
The last sake of the day was hot 🍶.
From the first sip, it was ahhh-ma-zing!
By heating it up, the rich mellowness, sake aroma, and rice flavor all spread out at once!
It was served with pork miso soup!
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